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Sweet and Spicy Salad with Latin-Rubbed Pork Tenderloin
	2 pork tenderloins, about 2 pounds total Vegetable oil cooking spray Latin Spice Rub: 1 tablespoon dark brown sugar 1 1/2 teaspoons kosher salt 1 1/2 teaspoons freshly ground black pepper 1 1/2 teaspoons ground ginger 1 1/2 teaspoons ground cumin 1/4 teaspoon cayenne Salad: 2 large head butter lettuce, leaves separated 1 medium pineapple, peeled, halved lengthwise, and cut crosswise into 1/4-inch thick slices 1/2 jicama, peeled and cut into 1/2-by-2-inch sticks 2 Anaheim chiles, cored, and sliced crosswise into thin rounds 2 cups prepared tomatillo salsa 1/3 cup coarsely chopped fresh cilantro, for garnish Mix together Latin spice rub. Rub spice mixture over pork tenderloins. Cover and refrigerate for 2 to 24 hours. Remove from refrigerator 30 minutes prior to grilling. Prepare medium-hot fire in charcoal grill, preheat gas grill to medium-high, or set large grill pan over medium-high heat on stovetop. Spray grill grate with vegetable oil spray. Grill pork, covered, turning as each side sears, for total of 12 to 14 minutes. Using instant-read thermometer, check internal temperature of pork; the pork is done when it registers 150 to 155 degrees. When done, transfer pork to cutting board. Let pork rest for 10 minutes before slicing. While pork is grilling and resting, prepare salad. Arrange 2 to 3 large leaves of lettuce on the upper half of each of 8 dinner plates. Overlap 5 slices of pineapple at top of plate over lettuce. Scatter jicama sticks over top. Lay rings of the chile over top. Cut pork tenderloins into 1/2-inch thick slices. Arrange slices, overlapping on bottom portion of each plate. Drizzle salsa over each salad. Garnish with cilantro. Serves 8. <

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Nutrition Facts

Food Categories

• Main Dish
• Salad
• Grilling

This main-course salad is a meal in itself; just add a crusty baguette or warm flour tortillas. The spice rub can be made ahead and stored in a covered jar on the pantry shelf. For a healthy, quick weeknight meal, the pork can be rubbed and set aside for as little as 20 minutes. Do this while the grill heats. If desired, buy pre-sliced pineapple rings in the produce aisle to save time. This salad would also be good with the addition of sliced avocado. Just slice 2 or 3avocados into thin wedges and arrange over the pineapple slices.